Slow Cooker Creamy Potato Bacon Soup

 

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• ½ teaspoon salt
• ½ teaspoon dried dill weed
• ½ teaspoon ground white pepper
• ½ cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Broiled Lobster Tails

 

Ingredients

For the Broiled Lobster Tails:

4 lobster tails

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon paprika

Salt and black pepper, to taste

Fresh parsley, for garnish

Lemon wedges, for serving

Instructions:

Prepare the Lobster Tails:

Start by thawing the lobster tails if they are frozen. Place them in the refrigerator for several hours or use a quick thawing method. To quick thaw, seal the lobster tails in a plastic bag and immerse the bag in cold water for 30-60 minutes.

Preheat your broiler to high and adjust the rack to the top position.

Use kitchen shears to cut the top of the lobster shells lengthwise down the center. This will expose the lobster meat.

Gently lift the lobster meat from the shells, keeping it attached at the tail end. Place the meat on top of the shells.

Prepare the Garlic Butter Sauce: 5. In a small saucepan, melt the unsalted butter over low heat.

Add the minced garlic and sauté for 1-2 minutes, or until the garlic becomes fragrant but not browned.

Remove the saucepan from heat and stir in the fresh lemon juice and paprika. Season with salt and black pepper to taste.

Broil the Lobster Tails: 8. Brush the garlic butter sauce generously over the exposed lobster meat.

Place the lobster tails on a broiler pan or a baking sheet lined with aluminum foil.

Broil the lobster tails for about 10-12 minutes, or until the lobster meat is opaque and slightly browned on top. Be sure to watch closely, as cooking time may vary depending on your broiler.

Garnish and Serve: 11. Once the lobster tails are cooked, remove them from the broiler.

Garnish with fresh parsley and serve hot with lemon wedges on the side.

Cook’s Notes:

To prevent overcooking, it’s essential to keep a close eye on the lobster tails while broiling, as cooking times can vary.

Broiled Lobster Tails are often served with drawn butter or additional garlic butter sauce for dipping.

You can easily adapt this recipe by adding your favorite seasonings or spices to the garlic butter sauce, such as a pinch of cayenne pepper for a touch of heat.

When serving, consider pairing the lobster tails with your choice of side dishes, such as garlic mashed potatoes, roasted vegetables, or a fresh green salad.

Broiled Lobster Tails are the epitome of gourmet dining at home. The combination of tender lobster meat and a delectable garlic butter sauce creates a masterpiece that’s perfect for special occasions or whenever you want to elevate your culinary experience. With this recipe, you’ll discover that cooking lobster tails can be both simple and spectacular. Enjoy the delightful taste of the sea in each succulent bite.

SLOW COOKER RAVIOLI LASAGNA

 

Ingredients

• 25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)
• 1 lb. ground beef (can use mild sausage)
• 1 cup white onion diced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. dried leaf oregano (not ground)
• 24 oz. marinara sauce (I use Rao’s)
• 8 oz. shredded mozzarella cheese (2 cups)

How To Make Slow Cooker Ravioli Lasagna

In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.
Spray the slow cooker with non-stick spray.
Add half of the marinara sauce to the bottom of the slow cooker.
Add HALF of the bag of ravioli on top of that sauce.
Add all of the ground beef mixture over the ravioli.
Add the remaining ravioli over the meat.
Pour over the remaining sauce.
Sprinkle over the mozzarella cheese.
Place the lid on the slow cooker. Cook on LOW for 4 hours.
Serve and enjoy!

Notes

Should I thaw the ravioli?
Do not thaw the ravioli.
This recipe has been tested over and over with frozen ravioli and will work perfectly.
Can I use refrigerated-style instead of frozen ravioli?
I recommend using frozen for this recipe if at all possible.
If you can not find frozen, you can use the refrigerated style. You can cut down on the cooking time by an hour.

Maid-Rites are a ground beef sandwich

 

Ingredients

• 1 pound lean ground beef
• 1 small onion, finely chopped (optional)
• 1/2 teaspoon salt
• 1 tablespoon prepared yellow mustard
• 1 tablespoon distilled white vinegar
• 1 teaspoon granulated sugar
• water
• salt and pepper, to taste
• steamed hamburger buns, for serving
• Topping ideas:
• ketchup, mustard, pickles, onions

Instructions

In a skillet, brown and crumble the ground beef with the onion and salt over medium-high heat until the meat is no longer pink. Be sure to make the crumbles small as it cooks. Drain any fat, if necessary.
Add the mustard, vinegar, and sugar to the beef mixture. Add enough water to just cover the meat. Bring the mixture to a boil. Reduce the heat to medium-low heat and continue to cook uncovered, stirring occasionally, until most of the water has evaporated. Taste and then season with additional salt and pepper to taste.
Serve the meat mixture on steamed buns with desired toppings.

Crispy Honey Garlic Chicken

 

Ingredients

• 2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets
• 2 large eggs, beaten + 1 tbsp water
• 1 c flour
• 1 tsp cayenne pepper
• 1 tsp smoked paprika – regular is fine if you don’t have smoked
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ¼ c vegetable oil
• Honey Garlic Sauce:
• ½ c honey
• 2 tsp minced garlic
• 2 tbsp soy sauce
• 1 tbsp corn starch + 3 tbsp cold water

How To Make Crispy Honey Garlic Chicken

Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended.
Turn the heat to medium and allow the mixture to boil.
In a mixing bowl, add cold water and cornstarch. Stir until well mixed.
Pour the cornstarch into the pan and stir until well blended and thick.
Remove the pan from the heat.
In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed.
In another mixing bowl, add 1 tbsp of water and eggs. Whisk until well mixed.
Dip each chicken slice into the egg wash, then into the flour mixture. Make sure to coat them well.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the chicken pieces and cook each side for about 5 minutes or until golden brown.
Add the fried chicken slices into the bowl with the honey garlic sauce and toss until well coated.
Serve hot and enjoy!

Irish Bacon Cabbage And Potato Soup

 

INGREDIENTS

• 1/2 lb (about 2) potatoes, washed
• 1/2 lb bacon, cut in quarter pieces
• 1 onion, finely chopped
• 1 carrot, peeled and finely sliced
• 4 to 5 cups chicken stock
• 1 bay leaf
• 1/2 cabbage, roughly chopped
• Parsley, chopped (for garnish)
• Kosher salt and freshly cracked black pepper, to taste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
Season with salt and pepper, remove bay leaf, and garnish with parsley.
Serve and enjoy!

Instant Pot Spaghetti and Meatballs

 

Ingredients

• 1tbsp Olive oil
• ½ Onion, chopped
• 1l bGround beef
• 2tsp Garlic powder
• Salt and pepper to taste
• 3tsp Minced garlic
• 1tbsp Italian seasoning
• 1jar Pasta sauce
• 3c water
• 1lb Spaghetti pasta
• 1 can diced tomatoes

How To Make Instant Pot Spaghetti and Meatballs

Add the oil to the bottom of the Instant Pot, and turn to saute.
Saute the onions until softened.
Stir in the meat, Italian seasoning, garlic powder, minced garlic and salt and pepper to taste. Saute until the meat is cooked through. Drain the excess far, and scrape the meat mixture out of the Instant Pot. Set aside for later.
Turn the saute function off, and pour half of the water into the Instant Pot.
Break the spaghetti noodles in half, and layer them in an “x” pattern in the bottom of the pot.
Cover the spaghetti noodles completely with the pasta sauce, diced tomatoes and remaining water. Be sure the noodles are submerged completely.
Place the lid on the Instant Pot, and set it to sealing.
Cook on manual high for 5 minutes.
Allow a natural release for 5 minutes once finished, and then carefully push the valve to the venting position to release the remaining pressure.
Once able to, open the lid, return the meat mixture to the Instant Pot, and stir everything to combine well before serving.

SLOW COOKER RAVIOLI LASAGNA

 

Ingredients

• 25 oz. frozen ravioli – DO NOT THAW (I use 5 cheese)
• 1 lb. ground beef (can use mild sausage)
• 1 cup white onion diced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. dried leaf oregano (not ground)
• 24 oz. marinara sauce (I use Rao’s)
• 8 oz. shredded mozzarella cheese (2 cups)

How To Make Slow Cooker Ravioli Lasagna

In a medium-sized non-stick skillet set to medium-high heat, add the ground beef and diced onion. Add the salt, pepper, garlic powder, and oregano. Cook until the meat is browned. Don’t drain all the liquid off the meat; keep a few tablespoons in the meat to keep it moist.
Spray the slow cooker with non-stick spray.
Add half of the marinara sauce to the bottom of the slow cooker.
Add HALF of the bag of ravioli on top of that sauce.
Add all of the ground beef mixture over the ravioli.
Add the remaining ravioli over the meat.
Pour over the remaining sauce.
Sprinkle over the mozzarella cheese.
Place the lid on the slow cooker. Cook on LOW for 4 hours.
Serve and enjoy!

Notes

Should I thaw the ravioli?
Do not thaw the ravioli.
This recipe has been tested over and over with frozen ravioli and will work perfectly.
Can I use refrigerated-style instead of frozen ravioli?
I recommend using frozen for this recipe if at all possible.
If you can not find frozen, you can use the refrigerated style. You can cut down on the cooking time by an hour.

Classic Egg Drop Soup

 

INGREDIENTS

• 4 cups chicken broth
• 3 large eggs
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sesame oil
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 green onions, thinly sliced
• Salt to taste

DIRECTIONS

In a saucepan, heat the chicken broth over medium-high heat. Bring it to a simmer.
While the broth is heating, in a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the soup.
In another bowl, beat the eggs, ground white pepper, and sesame oil until well combined.
Once the broth is simmering, gradually pour the egg mixture into the pot in a slow, steady stream while gently stirring the broth in a circular motion. The eggs will cook immediately and form delicate ribbons.
In a separate small saucepan, blanch the green onions in boiling water for about 30 seconds to remove their sharp bite. Drain and set aside.
Stir the cornstarch mixture to recombine and then add it to the soup, stirring continuously until the soup thickens slightly.
Taste the soup and adjust the seasoning with salt if needed.
Ladle the Egg Drop Soup into bowls, garnish with blanched green onions, and serve hot.

Crispy Honey Garlic Chicken

 

Ingredients

• 2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets
• 2 large eggs, beaten + 1 tbsp water
• 1 c flour
• 1 tsp cayenne pepper
• 1 tsp smoked paprika – regular is fine if you don’t have smoked
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ¼ c vegetable oil
• Honey Garlic Sauce:
• ½ c honey
• 2 tsp minced garlic
• 2 tbsp soy sauce
• 1 tbsp corn starch + 3 tbsp cold water

How To Make Crispy Honey Garlic Chicken

Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended.
Turn the heat to medium and allow the mixture to boil.
In a mixing bowl, add cold water and cornstarch. Stir until well mixed.
Pour the cornstarch into the pan and stir until well blended and thick.
Remove the pan from the heat.
In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed.
In another mixing bowl, add 1 tbsp of water and eggs. Whisk until well mixed.
Dip each chicken slice into the egg wash, then into the flour mixture. Make sure to coat them well.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the chicken pieces and cook each side for about 5 minutes or until golden brown.
Add the fried chicken slices into the bowl with the honey garlic sauce and toss until well coated.
Serve hot and enjoy!

Maid-Rites are a ground beef sandwich

 

Ingredients

• 1 pound lean ground beef
• 1 small onion, finely chopped (optional)
• 1/2 teaspoon salt
• 1 tablespoon prepared yellow mustard
• 1 tablespoon distilled white vinegar
• 1 teaspoon granulated sugar
• water
• salt and pepper, to taste
• steamed hamburger buns, for serving
• Topping ideas:
• ketchup, mustard, pickles, onions

Instructions

In a skillet, brown and crumble the ground beef with the onion and salt over medium-high heat until the meat is no longer pink. Be sure to make the crumbles small as it cooks. Drain any fat, if necessary.
Add the mustard, vinegar, and sugar to the beef mixture. Add enough water to just cover the meat. Bring the mixture to a boil. Reduce the heat to medium-low heat and continue to cook uncovered, stirring occasionally, until most of the water has evaporated. Taste and then season with additional salt and pepper to taste.
Serve the meat mixture on steamed buns with desired toppings.

Irish Bacon Cabbage And Potato Soup

 

INGREDIENTS

• 1/2 lb (about 2) potatoes, washed
• 1/2 lb bacon, cut in quarter pieces
• 1 onion, finely chopped
• 1 carrot, peeled and finely sliced
• 4 to 5 cups chicken stock
• 1 bay leaf
• 1/2 cabbage, roughly chopped
• Parsley, chopped (for garnish)
• Kosher salt and freshly cracked black pepper, to taste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
Season with salt and pepper, remove bay leaf, and garnish with parsley.
Serve and enjoy!

Patty Melts with Secret Sauce

 

Ingredients

• For the patty melts:
• 1 lb.Ground beef
• 6 Slices rye bread
• ½ tsp.Onion powder
• ½ tsp.Garlic powder
• Salt and pepper to taste
• 6 Slices cheddar cheese
• 6 Sliced provolone cheese
• 6 Tbsp.Butter softened and unsalted
• For the secret sauce:
• ¼ C.Mayonnaise
• 2 Tbsp.Chopped bacon pieces
• 3 Tbsp.Ketchup
• 1 tsp.Sugar
• 1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
Wipe the skillet used to cook the meat clean and reduce the heat to medium.
Butter one side of each piece of bread well.
Place three pieces of bread buttered side down in the skillet.
Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
Toast the other side of the bread well, and then serve.

Crockpot creamy chicken nachos

 

Ingredients 

• 2 Cans Cream of Chicken Soup (10 oz each)
• 1 Can Black Beans, drained (completely optional)
• 1 can Rotel (whatever level of spice you desire) (14 oz can)
• 1 cup shredded Cheddar Cheese
• 2 large Chicken Breasts, diced
• salt & pepper to taste

Instruction 

Dump everything into the crockpot and cook on low for 4-6 hours. (or 2-3 hours on High!)
Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like on your nachos!

Crack Chicken Casserole

 

Ingredients

• 2 cups cooked and shredded chicken
• 1 cup cooked and crumbled bacon
• 16 ounces frozen shredded hashbrowns
• 16 ounces sour cream
• 1 can cream of chicken soup, 10.5 ounces
• 4 tablespoons melted unsalted butter
• 1 packet ranch seasoning, 1 ounce
• 2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shredded hashbrowns, sour cream, cream of chicken soup, melted butter, 1.5 cups shredded cheese, and ranch seasoning. Mix well.
3. Stir in the cooked and shredded chicken, followed by the 1/2 crumbled bacon.
4. Spread mixture evenly in a greased 9×13-inch baking dish.
5. Sprinkle remaining shredded cheddar cheese and bacon over the mixture in the baking dish.
6. Bake in the preheated oven for 40 minutes, or until cheese is melted and casserole is heated through.
Enjoy your delicious Crack Chicken Casserole with its creamy and savory flavors that are sure to please everyone at the dinner table. This comforting dish is perfect for any occasion and will surely become a family favorite.

Crispy Air Fryer Golden Chicken Delight

 

      Crispy Air Fryer Golden Chicken Delight

Ingredients:

2 pounds chicken pieces (legs, thighs, breasts)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

Cooking spray

Directions:

Soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator.

In a large bowl, mix together flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.

Preheat the air fryer to 390°F (199°C). Spray the air fryer basket with cooking spray.

Place the chicken pieces in the basket, making sure not to overcrowd. Spray the chicken lightly with cooking spray.

Cook for 25-30 minutes, turning halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Let rest for a few minutes before serving. Enjoy your crispy, juicy air fryer fried chicken!

Prep Time: 1 hour, 15 minutes (including marinating time) | Cooking Time: 30 minutes | Total Time: 1 hour, 45 minutes

Keto Fried Fish

 

              Keto Fried Fish 

INGREDIENTS

 

1 lb White Fish cod, tilapia, or pollock work great!

¾ cup Almond Flour

Salt and pepper

2-3 teaspoon Tony Chachere’s Creole Seasoning For gluten free or paleo – you can substitute with paprika – or the seasoning blend of your choice

2 eggs beaten

Oil for frying (you will need enough for about ½ inch in the bottom of your skillet) I used about ½ cup of beef tallow 

INSTRUCTIONS 

Heat the oil over medium high heat a heavy skillet. If you have an electric skillet, set it to 375 degrees F

Set up the well beaten eggs in a rectangular dish. Then combine the almond meal, and Tony’s (or other seasoning) and place on a plate or shallow dish for dipping the fish. 

Using paper towels, pat the fish very dry, then season both sides with salt and pepper dip in the egg, then coat both sides in the almond flour mixture – shaking to remove the excess.

Place the fish into the hot oil in the skillet. Allow to cook for about 2-4 minutes per side, depending upon the thickness of your fish. 

Remove to a platter, allow to cool slightly before serving.

NOTES

Nutrition info for this recipe is tricky since the exact amount of egg, flour and beef tallow (or other oil) used will vary slightly each time it is prepared. 

This is my best estimate based upon how much was left over when I cooked this. It’s also based upon using cod. 

NUTRITION

Calories: 344kcalCarbohydrates: 4gProtein: 25gFat: 25gSaturated Fat: 1gCholesterol: 130mgSodium: 92mgPotassium: 498mgFiber: 2gVitamin A: 165IUVitamin C: 1.2mgCalcium: 75mgIron: 1.6mg

Patty Melt Recipe

 

Ingredients

• 2 pounds ground beef
• 2 tablespoons Worcestershire sauce
• ½ teaspoons garlic powder
• ½ cup butter divided
• 1 extra-large sweet onions peeled and sliced into thin strips
• 12 slices thick-cut sandwich bread Texas toast
• 6 slices American cheese
• 6 slices Swiss cheese
• 2 tablespoon yellow mustard
• Salt and pepper

How To Make Patty Melt Recipe

Set a large sauté pan, or skillet over medium heat. Add 4 tablespoons of butter to the skillet. Once melted, stir in the onion slices. Sprinkle the onions generously with salt and pepper. Turn the heat down to medium-low and stir the onions. Continue to stir and sauté the onions for 15 to 20 minutes, until they are soft and caramelized on all sides. Then turn off the heat.

Meanwhile, set out a large mixing bowl. Place the ground beef in the mixing bowl and add 2 tablespoons of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Crumble the ground beef with your hands, mixing the seasonings throughout the meat. Then press the ground beef into the bottom of the bowl and use a butter knife to divide into six equal portions.

Place a large sheet of parchment paper or foil on the countertop. One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices. (They will shrink as they cook.)

Set out 12 slices of thick-cut sandwich bread. Slather a generous teaspoon of yellow mustard over six of the slices.

Preheat a griddle, or a large skillet, to medium heat. (If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet. Sear the patties for 3 minutes per side.

Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely. Layer one slice of American cheese and one slice of Swiss cheese on top of each patty. Continue to cook until the hamburger patty has cooked for at least 6 minutes, total.

Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top.

Wipe off the griddle with a paper towel. (It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers.)

Now place 2 tablespoons of butter on the griddle and spread it around to cover the surface. Place the stacked patty melts on the griddle, and cover with the additional slices of bread.

Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully.

Once they are ready to flip, add the final 2 tablespoons of butter to the griddle. Flip the patty melts over as the butter melts. Toast for another 2 to 3 minutes to make sure the second side is perfectly toasted.

Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut them in half and serve immediately.

HOMEMADE TAPIOCA PUDDING

 

INGREDIENTS

• ½ cup small pearl tapioca
• 4 cups milk, whole or 2%
• ¾ cup white sugar
• 3 eggs
• ¾ cup white sugar, additional
• 1 teaspoon vanilla

How To Make Homemade Tapioca Pudding

Rinse tapioca pearls and then pour into a small bowl and cover with water. Let soak 45-60 minutes.
Add milk and first ¾ cup of sugar to a large saucepan. Bring mixture to a simmer over medium heat. Once small bubbles form, add the tapioca pearls and reduce heat to a gentle simmer. Stir frequently and cook for 15-20 more minutes or until pearls become translucent.
As pearls cook, beat together the eggs and remaining ¾ cup sugar in a medium size bowl.
Slowly pour a stream of the hot mixture into the eggs about a ⅓ cup at a time, stirring constantly. Continue until half the hot mixture has been beaten into the eggs.
Slowly pour the contents of the egg bowl back into the saucepan, continuously stirring.
Cook for an additional 3-5 minutes or until the pudding starts to thicken (it will continue to thicken as it cools as well).
Remove from heat and stir in vanilla. Transfer to serving dishes and chill until serving.

Best Egg Rolls

 

Ingredients

1 pound ground pork or beef
1 teaspoon ground ginger, or more to taste
1 teaspoon garlic powder, or more to taste
2 cups shredded cabbage
2 ounces shredded carrots
2 tablespoons all-purpose flour
2 tablespoons water
1 quart peanut oil for frying, or as needed
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (Optional)

Instructions

Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
Mix four and water together in a small bowl until a paste forms.
Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
Place egg rolls on a serving plate and sprinkle sesame seeds over top.

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